Spinach-Stuffed Chicken Rolls

By ezunich

Ingredients

• 1/3 cup sun -dried tomatoes (not packed in oil)
• 1 cup boiling water
• 4 boneless skinless chicken breast halves (4oz. each)
• 1-1/2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crushed
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 tbsp.golden raisins
• 1 tbsp reduced-fat cream cheese
• 2 tsp. pine nuts
• 2 tbsp.all purpose flour
• 2 tsp olive oil
• 1 cup reduced sodium chicken broth
• 1/2 cup minced fresh basil
• 3 garlic cloves, minced
• 1 1/2 tsp cornstarch
• 1 tbsp cold water
• 2 medium tomatoes, chopped

Preparation

Step 1

1. Place dried tomatoes in a small bowl. Cover with boiling water, let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside.

2. Flatten chicken to 1/4 -in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cre,Ul1 cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken
with flour.

3. In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a meat thermometer reads 170°.

4· Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for
1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.